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Roast Pork and Garlic Sauce is one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.

This is our favorite Roast Pork and Garlic Sauce! This is it and it’s so good. If you’ve never had it, you’ll want to add it as a regular I know I do.

Not all Chinese restaurants are created equal. We had a favorite in our neighborhood for years. Then they up and moved, or left, I don’t really know what happened.

All of the other Chinese places around here are no comparison to our favorite. When you get used to having a go to favorite and they’re just gone. You start craving that one thing you can’t have anymore.

So we started experimenting different recipes to see if we could come up with what was missing in our life. Our favorite Roast Pork and Garlic Sauce!

This is it and it’s so good. If you’ve never had it, you’ll want to add it as a regular I know I do. It’s one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.

I love when those big picnic roasts go on sale, we’ll get an easy three or four meals out of a nice 10 lb roast. Here’s the recipe we used for the Pork Picnic Roast, but if you have a pork tenderloin or some boneless pork chops that would work good too.

Now I have to say that if my green onions look freakishly large it’s because they are.

I planted these from a few whites of a normal green onion in the spring, and these things just kept growing and growing.

I had to take a picture to show how huge this one green onion got. I didn’t measure it, but I’m pretty sure it’s getting close to three feet tall!

What can you serve with this Roast Pork and Garlic Sauce Using Leftover Pork Roast?

• Since this is a dish found on virtually every Chinese food restaurant, white rice is a must.
• The Asian section in most grocery stores have a wide variety of noodles that you can serve with this. Our favorite, lo mein.
• The freezer department is a treasure trove of things that would go great with this Roast Pork and Garlic Sauce Using Leftover Pork Roast; egg rolls, fried rice, and dumplings to name just a few.

Some tips:

• It may seem odd to marinate the meat, as it has already been cooked. But this extra step helps to impart a bit more flavor into the final dish.
• Water chestnuts and baby corn both make good stir ins with this dish. Just drain each can and add them in at the end of step 3.

If you LOVE this Roast Pork and Garlic Sauce Using Leftover Pork Roast recipe, try this Sauteed Spinach and Mushrooms Asian-Style OR this Thai Drunken Noodles (Pad Kee Mow) recipe!

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Roast Pork and Garlic Sauce Using Leftover Pork Roast

Yield: About 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Roast Pork and Garlic Sauce is one of those weeknight dinners that’s quick, easy, and can use up leftover pork roast which is very budget friendly as well.

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Ingredients

• 1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
• 2 cups broccoli
• 1 bunch scallions, cut into 2-inch lengths, white and green parts separated
• 2 dried thai chilies
• 2 cups cooked white rice for serving

Marinade:

• 2 tablespoons peanut or vegetable oil
• 2 tablespoons garlic, peeled and chopped
• 3 tablespoons low sodium soy sauce
• 2 tablespoons Hoisin Sauce
• 2 tablespoons ketchup

Garlic Sauce:

• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoons garlic, peeled and chopped
• 1 teaspoon rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon chili oil with sesame oil (check the Asian isle) if you can't find that a couple dashes of Sriracha and a sprinkle of sesame seeds should be close to the same flavors.

Instructions

1. Coat meat with marinade and refrigerate 1 hour to overnight
2. Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
3. Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
4. Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 626 Total Fat 35g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 22g Cholesterol 102mg Sodium 1308mg Carbohydrates 42g Net Carbohydrates 0g Fiber 5g Sugar 7g Sugar Alcohols 0g Protein 36g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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